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Primary taste instant black tea powder as well as preparation method and application thereof

A black tea powder, instant technology, applied in the field of food processing, can solve problems such as affecting the taste, affecting the taste of high-end black tea, and achieve the effect of increasing competitiveness

Inactive Publication Date: 2014-01-01
吴浩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing black tea extraction technologies must use dextrin or other media to dissolve and absorb, so that the extract contains substances that affect the taste, or use techniques such as emulsification and enzymatic hydrolysis, which will more or less affect the taste of high-end black tea

Method used

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  • Primary taste instant black tea powder as well as preparation method and application thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Make 10kg of Lapsang Souchong black tea into coarse powder, soak in 10000mL of 25% ethanol solution at room temperature for 30-45 minutes. Put the soaked tea leaves into the distillation device, open the steam port, and obtain the distillate liquid a; take out the tea powder in the distillation device, rinse with 50,000 mL of 95°C pure water for 5 times, filter through a 200-mesh screen, put it in refrigeration, and To 1-3°C, separate the precipitate; heat and dry the precipitate to obtain the dry product b; spray dry the separated liquid c to obtain the dry product c; use a vacuum dryer to obtain the dry product a. Mix and crush the a, b, and c materials to obtain 2kg of finished powder.

Embodiment 2

[0022] Make 10kg of large-leaf black tea into coarse powder, soak in 10000mL of 25% ethanol solution at room temperature for 30-45 minutes. Put the soaked tea leaves into the distillation device, open the steam port, and obtain the distillate liquid a; take out the tea powder in the distillation device, rinse with 50,000 mL of 95°C pure water for 5 times, filter through a 200-mesh screen, put it in refrigeration, and To 1-3°C, separate the precipitate; heat and dry the precipitate to obtain the dry product b; spray dry the separated liquid c to obtain the dry product c; use a vacuum dryer to obtain the dry product a. Mix and crush the a, b, and c materials to obtain 1.65kg of finished powder.

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Abstract

The invention discloses primary taste instant black tea powder as well as a preparation method and application thereof. The preparation method comprises the following process steps of: selecting raw material, crushing tea leaves, soaking, distilling, drying, powdering and the like. The primary taste instant black tea powder produced according to the invention can retain the primary original taste of black tea and enable the taste to be completely close to the original taste which is obtained by making tea on the spot; and as one of major drinks around the world, the black tea has market prospects of directly replacing bagged tea, and the competitiveness of the Chinese black tea for attacking world market can be increased.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an original flavor instant black tea powder and a preparation method and application thereof. Background technique [0002] As a product with an absolute advantage in the world's beverages, black tea will gradually be replaced by deep-processed products in the traditional way of drinking, while fast-paced lifestyles and more convenient and quick product models are increasingly appearing in various commodities. According to black tea The main characteristics of tasting are: color, aroma and taste. The color of the soup must be crystal clear, the aroma must have the traditional smoked tea aroma, and the taste must be rich and sweet. The instant tea extracted by this technology can maintain the quality of the highest-end black tea in the color and taste of the soup after flushing. Most of the existing black tea extraction technologies must use dextrin or other media to d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/30
Inventor 吴浩
Owner 吴浩
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